Thank you for stopping by my kitchen today—I’m so excited to share a cookie recipe that’s near and dear to my heart: Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies. This sweet little gem comes straight from my grandma’s handwritten recipe cards, smudged with chocolate fingerprints and love. The magic? Just three simple ingredients: peanut butter, oats, and chocolate chips. Sometimes the simplest recipes hold the deepest comfort.
If you’re new here, don’t forget to subscribe by email to get more cozy family recipes delivered right to your inbox!
Overview of Recipe Content
These cookies are the perfect combination of nutty, chewy, and melty-sweet. They’re quick to whip up for after-school snacks, last-minute guests, or those midnight chocolate cravings.
- Flavor & Texture: Think chewy oats, creamy peanut butter richness, and melty chocolate pockets.
- Why You’ll Love It: Gluten-free friendly, minimal ingredients, quick bake time, and absolutely no mixer required.
- Occasion: Great for bake sales, holiday cookie swaps, or a quick dessert fix.
Ingredients
- 1 cup peanut butter (smooth or chunky)
- ½ cup rolled oats
- ½ cup chocolate chips
Tools Needed
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
Possible Substitutions
- Swap almond or sunflower seed butter for peanut butter.
- Use quick oats for a finer texture or steel-cut oats for a nuttier bite.
- Try white chocolate chips, raisins, or chopped nuts for fun twists.
How to Make Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix peanut butter and oats in a bowl until combined. Fold in chocolate chips.
- Scoop tablespoon-sized dough balls onto the sheet. Flatten slightly with a fork.
- Bake for 8–10 minutes until the edges are golden.
- Cool for 5 minutes on the sheet, then transfer to a wire rack.
These cookies smell heavenly as they bake—the peanut butter aroma filling the kitchen is like a warm hug.
What to Serve with These Cookies
- A cold glass of milk (classic grandma style).
- A cozy mug of hot cocoa on winter nights.
- Crumbled over vanilla ice cream for a quick dessert.
Tips for Making It Perfect
- Don’t overbake—these cookies firm up as they cool.
- For extra chewy cookies, chill the dough for 15 minutes before baking.
- Sprinkle a pinch of sea salt on top for a sweet-salty kick.
Storage Instructions
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months. Reheat in the microwave for 10–15 seconds.
General Information
Peanut butter cookies have been an American classic since the 1910s, and this version—with oats for heartiness and chocolate for indulgence—has that farmhouse-style nostalgia. These cookies are also naturally gluten-free (if your oats are certified GF).
Frequently Asked Questions
1. Can I make these cookies vegan?
Yes! Use dairy-free chocolate chips.
2. Can I double the recipe?
Absolutely—just keep the same ratios.
3. Do I need flour for these cookies?
Nope! The oats bind everything together beautifully.
4. Can I use natural peanut butter?
Yes, but stir well—too much oil separation can affect texture.
Conclusion
These Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies prove that simple recipes can be the most unforgettable. If you love peanut butter desserts, you might also enjoy my Protein Cookie Dough or these cozy Banana Oatmeal Muffins.
Bake a batch, pour yourself a cup of coffee, and taste the joy of a kitchen filled with love.
Interactive Elements
I’d love to see your cookies! Leave a review below, share your bake on Pinterest at Poulef Recipe Pinterest, or tag me on social media.
Nutritional Information (per cookie, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 160 | 5g | 14g | 8g | 10g | 2g | 70mg |
Grandma’s Irresistible Peanut Butter Oatmeal Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 12 cookies 1x
Description
Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies are chewy, nutty, and chocolatey—all made with just three ingredients.
Ingredients
1 cup peanut butter (smooth or chunky)
1/2 cup rolled oats
1/2 cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix peanut butter and oats in a bowl until combined. Fold in chocolate chips.
3. Scoop tablespoon-sized dough balls onto the sheet. Flatten slightly with a fork.
4. Bake for 8–10 minutes until the edges are golden.
5. Cool for 5 minutes on the sheet, then transfer to a wire rack.
Notes
For extra chewiness, chill the dough for 15 minutes before baking.
Sprinkle sea salt on top before baking for a sweet-salty twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
